Tripel Question

[cclloyd]

I have a tripel in primary that is at 1.023 after 17 days. It started at 1.077 and a ferm temp of 66F. I stepped it up to 68F after two days and to 70F after 4 days then back to 64F after two weeks because I had a new stout going in to my ferm chamber.
The grain bill was very basic - 12 lbs of Pilsner malt, 4 oz aromatic malt and 4 lbs cane sugar. 90 minute mash at 148F and 90 minute boil. Smack-pack of Wyeast 1388 Belgian Strong Ale - no starter. Ferm took off with no problem after less than 12 hours.
My question is this : in order to get it a little drier I was going to either pull it out of the ferm chamber and leave it at room temp (76-78F) for a few days to see if the temp increase will kick start the yeast, or pitch a packet of Notty or US-05 to help with the residual sugars. Would either of these be an advisable move? Info / suggestions appreciated.

 

[GuldTuborg]

Try upping the temperature and rousing the yeast first. They probably got sleepy when you dropped the temp on them in the middle of fermentation.

 

[cclloyd]

Pulled from ferm chamber last night and left at room temp (78F) - had airlock activity within two hours and it was bubbling at about 10 second intervals this morning.

 

[GuldTuborg]

Check your gravity in a day or two again. Airlock activity generally follows a rise in temperature as the CO2 will come out of solution and/or the pressure rises in the vessel. So your activity could mean either that fermentation has resumed at a faster pace, or that you're just venting existing CO2. If you still don't have a significant change in gravity, it may be time to reyeast.

 

[moti_mo]

Never underestimate the power of shaking/swirling the heck out of that fermenter after you raise the temperature just a bit. Getting the yeast back into suspension helps re-start a stuck fermentation quite a bit. Its worked for me a few times.

 

[cclloyd]

Thanks guys - I will swirl it up when I get home and check the gravity again Sunday.

 

[Hermit]

You use a calculator to get your pitch rate? One smack-pack seems on the low side if you have a 5 gallon batch with that OG.

 

[cclloyd]

I don't calculate pitch rates - I understand the reasoning but have not made the effort to do so. I also don't make starters - I know that a lot if brewers swear by them but I haven't got on that tip yet. Not having had any issues other than from old or tainted yeast previous to this I haven't seen the need.

 

[cclloyd]

Checked the gravity this evening after 10 days at 78* and it's down to 1.005. Took a little sample and it tastes divine. Dropped back into temp control at 62*F and will cold crash at 34*F for a couple of days prior to bottling.